Blanquette de Veau

Ingredients

  • 1 leek
  • pinch(s) of cayenne pepper
  • 1 tablespoon(s) fresh lemon juice
  • 1 large carrot
  • 0.5 teaspoon(s) coriander seeds
  • 2 tablespoon(s) minced chives
  • 1 small white onion stuck with 6 cloves
  • + 29 more ingredients
    • Salt and freshly ground pepper
    • 0.5 teaspoon(s) black peppercorns
    • 1 tablespoon(s) all-purpose flour
    • Salt and freshly ground pepper
    • 1.5 quart(s) low-sodium vegetable broth
    • 3 parsley stems plus 2 tablespoons chopped parsley
    • 1 cup(s) heavy cream
    • 1 medium celery rib
    • pinch(s) of cayenne pepper
    • 3 parsley stems plus 2 tablespoons chopped parsley
    • 1 tablespoon(s) unsalted butter
    • 1 bay leaf
    • 1 cup(s) heavy cream
    • 1 tablespoon(s) unsalted butter
    • 1 leek
    • 1.5 quart(s) low-sodium vegetable broth
    • 2 tablespoon(s) minced chives
    • 2 thyme sprigs
    • 1 tablespoon(s) fresh lemon juice
    • 1 bay leaf
    • 0.5 teaspoon(s) coriander seeds
    • 1 tablespoon(s) all-purpose flour
    • 1 medium celery rib
    • 2 thyme sprigs
    • 1 large carrot
    • 1 small white onion stuck with 6 cloves
    • 0.5 teaspoon(s) black peppercorns
    • 2 pound(s) trimmed
    • 2 pound(s) trimmed

1. In a medium enameled cast-iron casserole, cover the veal with the broth and bring to a simmer over moderately high heat. Tie the parsley stems, thyme sprigs, bay leaf, peppercorns and coriander seeds in a piece of cheesecloth and add the bundle to the casserole along with the onion. Simmer ove...

View full recipe at Food & Wine

Comments

Variations on Blanquette de Veau

  • Blanquette de Veau
    • 2 1/2 pounds boneless veal stew meat
    • 1/4 teaspoon dried thyme
    • 3/4 cup whipping cream
    • Steamed rice
    • 3 medium carrots
    • +5 other ingredients


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